Mishti doiormishti dahi is an East Indian dessert made by fermenting prepared milk and sugar into thick yogurt. Traditionally it is fermented in earthen pots, allowing moisture to evaporate naturally, creating a thick, custard-like product, much sweeter than Western yogurts.
20 minutes
60 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Heirloom Yogurt Starter Culture
Heirloom Yogurt Starter Culture
$12.74
Our Heirloom Yogurt Starter Variety Pack is perfect for beginners! It doesn't require the use of a yogurt maker and can culture right on your countertop - just add milk.
For this variety pack, we’ve carefully collected four of our favorite Scandinavian yogurt strains - simple, rich, custard-like Filmjolk; drinkable Piima; mild, creamy Viili; and honey-scented Matsoni.
Try them all and find what you like best!
INGREDIENTS:
- 4 cups whole milk
- 5 Tbsp. coconut crystals
- 2-3 tsp. water
- 5 Tbsp. yogurt
- blueberries
- pureed strawberries
INSTRUCTIONS:
- In a 4-quart pot, heat milk and reduce to 2 cups. This may take 30 minutes or more. Do not allow milk to get scorched.
- When the milk is nearly reduced to 2 cups, prepare coconut crystals by combining water and crystals in a very small saucepan or skillet over medium heat. Use a rubber spatula to scrape towards the center as it liquefies and bubbles, about 30-45 seconds. Do not let mixture cool or it will solidify.
- When milk has reduced to 2 cups, add coconut crystals and mix well.
- Cool to 108º-110ºF.
- Add yogurt, mixing well.
- Culture 6-8 hours in yogurt makeror other appliance, at 105-110ºF.
- Serve warm or chilled with blueberry and/or strawberry puree.
